In the Kitchen
Banana Quinoa Breakfast Cups
Recipe courtesy of Solana Nolfo, founder of
View the RecipeRecipes > Dairy Free, Salads, Sugar Free, Vegan, Vegetarian
Add this salad to your usual line-up of healthy, flavorful lunches to tote to work.
It’s filled with delicious vegetables that are often used in different Asian cuisines, like Japanese, Chinese, and Korean food. Water chestnuts, in particular, are one veggie you may not be taking advantage of, and they’re worth adding to your kitchen repertoire if only for their satisfying crunch.
Miso is also a great way to get fermented foods—which promote gut health—into your diet with a spicy kick.
(No Ratings Yet)10 minutes
1 Serving
Ingredients
Directions
- Toss the first 4 ingredients in a medium bowl.
- Top with tofu.
- Add dressing and lightly toss.
- Sprinkle with sesame seeds.
WHY WE LOVE THIS RECIPE
Tofu is a terrific plant-based protein source, just be sure to buy organic, since nearly all non-organic soy is genetically modified to withstand heavy pesticide applications. Spinach is a superstar leafy green packed with fiber, folate, and antioxidants, and all of the additional veggies bring additional nutrients. Grab your chopsticks, and dig in.
